Description
A refreshing and easy-to-make Cranberry Chicken Salad combining tender cooked chicken with sweet dried cranberries, crunchy celery, and a tangy mayonnaise-Dijon dressing. Perfect as a light lunch or sandwich filling, this salad features optional nuts and fresh parsley for added texture and flavor.
Ingredients
Scale
Salad Ingredients
- 2 cups of cooked chicken, shredded or diced
- 1/2 cup dried cranberries
- 1/2 cup celery, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Dressing Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Combine main ingredients: In a large mixing bowl, combine the cooked chicken, dried cranberries, celery, and red onion to build the salad base.
- Prepare the dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and well blended.
- Toss with dressing: Pour the prepared dressing over the chicken mixture and toss gently to evenly coat all ingredients with the creamy dressing.
- Add optional ingredients: If desired, gently fold in the chopped walnuts or pecans and fresh parsley to add crunch and freshness.
- Season to taste: Taste the salad and adjust seasoning with additional salt and pepper if needed for balance.
- Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld nicely.
- Serve: Serve the salad chilled on its own, with crusty bread, or wrapped inside a tortilla for a delicious meal.
Notes
- Use rotisserie or leftover roasted chicken for convenience.
- For a healthier option, substitute mayonnaise with Greek yogurt or a light dressing.
- Add a handful of chopped apples for extra sweetness and crunch.
- Store leftovers covered in the refrigerator and consume within 3 days.
- To make it gluten-free, ensure mayonnaise and mustard brands contain no gluten.
